Monday, February 16, 2009

Tex-Mex Chicken Soup

1 teaspoon butter
1 small onion, chopped
2 zucchini, unpeeled and roughly chopped
2 cups corn kernels
1/8 cup sliced pickled jalepeno peppers, chopped
1 1/2 cup cooked chicken breast, diced
2 14 ounce cans chicken broth
1 12 ounce can evaporated milk
salt and freshly ground black pepper to taste
1/2 cup grated cheddar cheese


In a large saucepan, melt butter and sauté the onion until it is tender. Stir in the zucchini, corn, jalapeno, and diced chicken. Add chicken broth, and bring the soup to a boil. Reduce the heat to low, cover the pan, and cook the soup until the zucchini is tender (5 to 10 minutes). Stir in the evaporated milk, and heat just until it is not boil. Remove the soup from the heat, and stir in the cheese.
Garnish each bowl with a little more shredded cheese and/or crisp tortilla strips.